Nothing ...

And I mean N.O.T.H.I.N.G. COOKS BETTER THAN...

CAST IRON - GRISWOLD OR WAGNER

AND

VINTAGE REVERE WEAR COPPER CLAD STAINLESS ANYTHING

AND

CALAPHON INDUCTION TOP READY TOTAL STAINLESS...

THAT IS THE ONLY CORRECT ANSWER...

F##K TEFLON
F##K INSTAPOT
F##K PAULA DEAN
F##K EMERIL
F##K ANY OTHER COOK WEAR AT ALL...

Mr. Jones wrote:

Carbon steel pans do everything cast iron does with less weight.

ZRX1200 wrote:

As a former restaurant apprentice chef I can say with 98.2% accuracy that the All-Clad brand is highly desirable. If she is a serious home chef the Bonded Copper Core line is the way to go. Otherwise, I’d opt for the D5 Polished line.

Of course if she has a rich sugar-daddy springing for the set then she can look at Mauviel M’200 Line. Sold piece by piece. Putting together a 10 piece set will run north of $5000.

Disclaimer: I own a few pieces of the All-Clad D5 and I find them to be outstanding.

Abrignac wrote: